10 Foods You’re Spoiling By Putting In the Refrigerator


Bread also grows dry and crusty in the fridge, counteracting any intended preservation. A countertop breadbox is a much better option.



If cake is subjected to lower temps, it can become dry and crusty. Covered on the counter, it should stay golden for about a week.



If you want your bananas to turn brown and bruise faster than normal, place them in the fridge. But a pro-tip to preserve them longer is to cover the stems with tightly wound plastic wrap.



Placing tomatoes in the fridge will actually drain the flavor from them and ruin the texture. Keep ’em on the counter.


Apples, pears, peaches, nectarines, cherries & plums

Pitted and stone fruits actually tend to do better at room temperature. If the temperature is too low, the internal structures of these will become mushy.


Whole Melons

Like oranges, lemons and limes, melons have a protective skin that keeps their insides soft and tasty. Stashing them in the icebox before you slice ’em can break down their flesh and make them mealy.


Maple Syrup

Real maple syrup will become gritty and congeal if stored in an environment that’s too cold.



Like maple syrup, cold temperatures will cause honey to crystalize or congeal. Honey will taste sweeter if you keep it on the bottom shelf and at room temp.



Coffee beans and grounds become dry and flavorless when chilled, so keep them room temperature.

Onion & Garlic

Potatoes, onions and garlic

When subjected to low temperatures, potatoes become starchy and difficult to eat. Stowing onions and garlic in the fridge can lead to them becoming soft.

Source: thrillist.com